Salmon Noodle Soup Recipes

Steps:

• Heat the grill to high. Put the salmon on a baking tray, skin-side down, and grill for 8-10 mins until cooked through. Put the noodles in a heatproof bowl and pour over boiled water from the kettle. Leave for 5 mins.
• Heat the curry paste in a pan for 1 min, then add the coconut milk and 400ml water. Season and bring to the boil. Drain the noodles and add to the pan with the pak choi. Heat through for 1 min, then transfer to bowls and top with the salmon.

Steps:

• 1. Cook Noodles in large sauce pan with pinch of salt and teaspoon oil. they say the oil reduces boil over but you still have to watch and stir occasionally. Also if using stainless steel pot add salt after it comes to a boil. Otherwise salt can pit stainless steel. Hint: I break noodles into 1" or 2" pieces so they are easier to spoon when eating.
• 2. In separate pot warm Milk, Butter along with a dash of Salt and Pepper. This is the same as used for a basic Oyster Stew. Add broken up Salmon (Remove dark skin, it detracts from appearance of the soup). You could use fresh cooked Salmon.
• 3. When Noodles are cooked drain and add to Milk Broth and Salmon. Adjust for seasoning.
• 4. This may not be to everyone's taste, but if you have an ounce of adventure in your soul, it might become one of Your Favorites on a cold winter day. Serve with some good bread, hard rolls or crackers and butter.
• 5. You could add some chopped onions or Chopped Green Onion tops for color.

Steps:

• In a large pot, combine cabbage, dashi powder and 8 cups of water, and bring to boil over high heat. Partially cover, reduce heat to medium and simmer, stirring occasionally, until cabbage is tender and flavors have melded, about 10 minutes. Season with salt and pepper to taste.
• Meanwhile, bring a separate pot of water to a boil and cook soba noodles according to package instructions. Drain and run under cool water to remove excess starch and to stop the cooking. Drain well and divide soba among 4 bowls.
• In a small bowl, mix scallions with ponzu, oil and ginger and set aside. Once cabbage is tender, add tofu and bring broth back to a gentle simmer. Reduce heat to low and arrange salmon slices on top so that they're slightly overlapping and just covered by the broth. Cover and cook until salmon is just opaque throughout, 1½ to 2 minutes. (The fish will continue to cook off the heat.)
• Divide broth and salmon among the 4 bowls. Top each serving with some of the grated daikon and spoon some of the ponzu-scallions sauce over the fish and broth. Serve warm with any remaining ponzu-scallion sauce on the side.